It’s fall!! My favorite season. The chill in the air, cozy sweaters, steaming coffee, Honeycrisp apples, butternut squash, pumpkin everything…what’s not to love?!*
This recipe was inspired by my recent apple picking adventure in Hudson Valley in upstate New York. Unbelievably gorgeous. And now my apartment is filled with fresh apples, squash, and pumpkins. Yum!
*except the getting dark early thing, don’t love that. Otherwise, Fall for the win.
Vegan Pumpkin Apple Bread
(low fat, lower sugar)
1 cup ripe banana, from about 1.5 bananas, mashed
1 cup pumpkin puree (or substitute with sweet potato puree)
1/2 cup brown sugar
5 Tbsp oil
1/4 cup applesauce
2 TB ground flax seed
4 TB Water
1 3/4 cup flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 cup almond milk
1 apple, chopped
* optional, 1/2 cup chopped walnuts
Preheat oven to 325 degrees
Mix banana and pumpkin. Add sugar, oil and applesauce. Mix well.
In separate bowl, mix ground flaxseed and 4 Tbsp water (water should be room temperature or luke warm). Allow to sit for 5 minutes.
In separate bowl, mix dry ingredients. Add to banana mixture. Add flaxseed mixture. Mix well.
Add milk and stir until combined. Fold in chopped apples, add toasted walnuts (if using.)
Pour batter into 1 greased loaf pan.
Bake for 70-80 minutes, or until skewer comes out clean.
Amount per Serving, 1/12 bread loaf
Total Fat 6.5g
Saturated Fat <1g
Total Carbohydrate 40g
Dietary Fiber 3g
Fat 23% | Carbs 69% | Protein 6%
My notes post-baking: This bread is moist and bursting with flavor. I know the cooking time is long, don’t short change it; the bread will be raw. All that pumpkin, applesauce, banana, and apple create a very “wet” batter. Baking at 350 F degrees for 45-60 minutes might work, I just can’t speak to it since I have not tried.
I really like the pieces of apple when you slice into the bread, if you do not prefer texture in your bread, peel and grate the apple instead of dicing it.
I did not add nuts and wish I had. I think the crunch would enhance this recipe.